Corn product and method of making the same



Patented May 21. 1935 UNITED STATES CORN PRODUCT AND METHOD OF MAKING THE SAME Charles Elmer Doolin, San Antonio, Tex.

No Drawing- Anplieation August 24, 1984, Serial No. 741,385

2 Claims. (CI. 99-11) My invention relates generally to the art oi preparing corn ior human consumption and particularly to a new and novel method oi preparing corn oi the type which is used in the making of Mexican tortillas, and to the product resulting thereirom, and an important object oi the invention is to provide a highly appetizing and mitritious corn product of crisp and easily digestible iorm which is to be eaten without iurther cooking.

Another important object oi the invention is to prepare and provide a product oi the character indicated which is attractive in appearance and is suitable to be sold and dispensed in packages in the same manner and to'the same purpose as packaged nuts, confections, and potato chips are packaged and vended.

Another important object oi the invention is to provide a product oi the character indicated above in the process oi making oi which a new and novel cooking step is employed which results.

in superior crispness and flavor.

Other objects and advantages oi my invention will be apparent irom a reading oi the iollowing description. wherein ior purposes oi illustration I have set iorth a preierred embodiment oi the invention.

The preparation oi Mexican tortillas is characterised by the dropping oi precooked corn iorm in hot oil so as to iry and crisp the same, so that the prebaked tortilla is in eiiect subjected to a second cooking to impart thereto the desired crispness. ilavor, and characteristic iorm. The present invention obtains superior crispness, superior flavor, and a more attractive iorm and distinctive taste and edible characteristics, by a step oi immersion oi the prepared but uncooked dough in hot oil. The result is a product oi superior characteristics which readily distinguish the same irom the products oi the priorly known processes by its greater crispness, better flavor, greater digestibility and suitability oi iorm for vending in paper bags, wherein the product is subject to a certain amount oi deteriorative action by the elements.

Another respect in which the present invention diil'ers irom the conventional method oi preparing- Mexican tortillas lies in the iact that in-accordance with the present process wateris mixed with the corn at the time the corn is being ground into the corn dough. The conventional method oi preparing tortillas does not involve the mixing oi water with the corn at the time it is beingground, and the result oi so doing. coupled with the single cooking oi the dough by immersion in the hot oil, brings about the novel iorm and character oi the product oi the invention.

ounces oi lime to each pounds oi whole grain corn. The amount oi lime to be added to the water depends upon the hardness oi the water.

The corn being covered with the water and lime solution is placed on the iire until the same boils, when the same is removed from the fire and permitted to steep in the same water for a period oi irom 8 to 12 hours. In some instances it will be found advisable or necessary to cool the solution at the time oi removing the same irom the tire in order to prevent iermentation.

(2) Aiter the corn has been soaked as indicated above," the. corn is washed free from the gluten and shell and then placed in a grinding mill where, as the shelled corn is being ground, water is added to the corn, in an amount to produce the desired consistency of the dough.

The dough prepared as above is then place in a suitable press and cutter and forced therethi'ough so as to iorm strips 'or ribbons, which drop by arrangement into hot oil which cooks the ribbons or chips. The temperature oi the oil ranges irom 875 to 400 degrees It, and the ribbons or chips are permitted to cook or iry therein until slightly brown.

The resulting product in the ribbon or chip iorm is more crisp, more tender, and more palatable than any similar products, especially those which are made by prebaking as in the case oi tortillas and then cooking the tortillas in oil. The iried chips or strips may be salted ii desired. 0

Although I have shown and described herein a preierred embodiment oi the invention, it is to be definitely understood that I do not desire to limit the application oi the invention thereto. but any change or changes may be made in the materials used, and in the sequence and duration oi steps and operations, within the spirit oi the invention and the scope oi the subioined claims.

What is claimed is:

l. A method oi making a product oi the character described comprising taking shelled corn, grinding the shelled corn while adding water thereto thereby iorming a dough, then extruding and cutting the undried dough into strips or chips, and dropping the chips or strips into hot oil so as to iry the same to a crisp condition.

2. In a process oi the character described the steps oi grinding the corn while adding water thereto thereby iorming a dough, then iorming the dough into strips. and dropping the strips directly into hot oil so as to iry the same.

crust-as Emma noonn w. 

